Recipe Depot

Red, White and Blue Dessert Recipe

2009-07-06T20:53:00.000-07:00

Red, White and Blue Dessert - Ingredients and Procedures.

Ingredients:

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream, whipped
2 quarts strawberries, halved, divided
2 quarts blueberries, divided

Procedures:

In a large bowl, beat cream cheese, sugar and extracts until fluffy.
Fold in whipped cream.
Place a third of the mixture in a 4-qt. bowl.
Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
Layer half of the remaining strawberries and blueberries over cream mixture.
Top with another third of the cream mixture and the remaining berries.
Spread the remaining cream mixture on top.
Use the reserved strawberries and blueberries to make a “flag” on top.

Via: tasteofhome. com

Baked Barbecue Beans Recipe

2009-06-17T00:52:00.000-07:00

Baked Barbecue Beans Recipe - Ingredients and Procedures.

Ingredients:

2 (16-oz) cans pork & beans or 1 (28-oz) can
4 slices cooked bacon, diced
2 tablespoons brown sugar
1 tsp. dry mustard
1/2 cup barbecue sauce
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped

Procedures:

Mix pork and beans, bacon, brown sugar, mustard and barbecue sauce.
Add onions and peppers.
Bake, covered, for about 1 hour at 350°.

Strawberry Spinach Salad Recipe

2009-06-16T15:52:00.000-07:00

Strawberry Spinach Salad Recipe - Ingredients and Procedures.

Ingredients:

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Procedures:

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.
Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds.
Pour dressing over salad, and toss.
Refrigerate 10 to 15 minutes before serving.

Puto with Cheese Recipe

2009-06-16T15:43:00.000-07:00

Puto with Cheese Recipe - Ingredients and Procedures.

Ingredients:

4cups flour
3 tbsp.baking powder
2cups sugar
1 tsp.vanilla
2cans evap.milk-big
1/2cup butter
1/2-1cup water(optional)

Procedures:

Melt butter, Let cool
Add milk, water,in a separate bowl mix flour, powder,sugar,vanilla,then add the liquid mixture.
Beat until well blended,pour in a mold 3/4 high and put cheese on top.
Steam for 20-25 minutes.

Halo Halo Recipe

2009-06-16T15:38:00.000-07:00

Halo Halo Recipe - Ingredients and Procedures.

Ingredients:

4 cups Ice shavings
4 tablespoon Sweet Azuki beans
4 tablespoon Macapuno (coconut sport)
4 tablespoon Diced Preserved jackfruit
4 tablespoon Preserved sugar palm
4 tablespoon Diced Mango
4 tablespoon Diced Kiwi
4 tablespoon Diced Strawberry
12 tablespoon Whipping cream

Procedures:

Fill four glasses with the ice shavings.
Lay the ingredients on top
Add 3 tablespoon of whipping cream over each serving.

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2009-06-14T03:59:00.000-07:00

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Chicken Afritada Recipe

2009-06-14T03:51:00.000-07:00

Chicken Afritada Recipe - Ingredients and Procedures.

Ingredients:

1/2 cup vegetable oil
1 onion, chopped
1 tablespoon chopped fresh ginger
1 whole chicken, cut into pieces
1 (10 ounce) can tomato sauce
1/2 cup soy sauce
1/2 cup oyster sauce
2 teaspoons garlic salt
1 (10 ounce) can baby peas, drained
1 red bell pepper, cut into strips
4 medium potatoes, peeled and cubed
1 pinch ground black pepper

Procedures:

Heat oil in a large skillet over medium-high heat.
Cook onion and ginger for 3 minutes, browning slightly.
Lay chicken in the skillet, skin side down.
Fry until golden, about 10 minutes, turning once with tongs.
In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken.
Gently fold in peas, bell pepper, and potato.
Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center.
Season with ground black pepper.

Scrambled Egg Recipe

2009-06-14T03:44:00.000-07:00

Scrambled Egg Recipe - Ingredients and Procedures.

Ingredients:

2 Large Eggs
Pinch of salt and pepper
2 tbsp milk (optional)
Cooking oil

Procedures:

Gently beat the eggs together with salt and pepper.
Add 2 tbsps of milk to the eggs for a softer result. (optional)
Add cooking oil in a non-stick pan over a medium heat.
When sizzling, add the egg mixture and stir it using a wooden spoon.
Continue to stir the eggs for 1-2 minutes, scraping the egg off the base of the pan as it sets.
When most of the egg has set, remove the pan from the heat and continue to stir for 30 seconds until fully scrambled.

Tortang Talong Recipe | Eggplant Omelette Recipe

2009-06-14T03:12:00.000-07:00

Tortang Talong Recipe | Eggplant Omelette Recipe - Ingredients and Procedures.

Ingredients:

4 Large eggplants
6 Eggs
1 Small onion finely minced
1 Tsp. Salt
1/2 Tsp. Ground black pepper
Corn oil for frying

Procedures:

Wash eggplants and pierce it with a fork
Roast eggplants until the skin is slightly burnt.
Set aside the roast eggplants.
Beat 6 eggs and season with salt and pepper in a bowl
Add the finely minced onions and set aside.
Carefully skin the eggplants and and place them on a large pan.
Flatten the meat of the eggplants using a fork and pour egg mixture over the top.
Mix it carefully
Heat a large frying pan with a 5-tablespoons oil.
Place the battered eggplants.
Let it cook over medium high for 3 minutes.
Carefully turn the eggplants and cook it for another 3 minutes.
Serve it with rice.

Pork and Shrimp Pancit Recipe

2009-06-14T03:04:00.000-07:00

Pork and Shrimp Pancit Recipe - Ingredients and Procedures.

Ingredients:
1 (6.75 ounce) package rice noodles
5 tablespoons vegetable oil, divided
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 1/2 cups cooked small shrimp, diced
1 1/2 cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
1/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1 green onion, minced

Procedures:
Soak the rice noodles in warm water for 20 minutes; drain.
Heat 3 tablespoons oil in a wok or large heavy skillet over medium high heat.
Saute noodles for 1 minute.
Transfer to serving dish, and keep warm.
Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
Stir in bok choy, oyster sauce and chicken broth.
Season with pepper flakes.
Cover, and cook for 1 minute, or until bok choy is wilted.
Spoon over noodles, and garnish with minced green onion.

Coco Burger Recipe

2009-06-10T23:29:00.000-07:00

Coco Burger Recipe - Ingredients and Procedures.

Ingredients:

2 cups coconut (sapal)
2 tsp cornstarch
1/4 cup flour
1/4 tsp vetsin (optional)
1 tsp salt
1/4 tsp black pepper
5 tsp Soy Sauce
1 egg

Procedures:

Steam the coconut sapal for 10-15 minutes.
Mix all ingredients and form a patties.
Fry in hot oil.

Banana Bread Recipe

2009-06-07T18:31:00.000-07:00

Banana Bread Recipe - Ingredients and Procedures.

Ingredients:
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Procedures:
Preheat the oven to 350°F (175°C).
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, and vanilla.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan.
Bake for 1 hour. Cool on a rack.
Remove from pan and slice to serve.

Adobong Kangkong Recipe

2009-06-06T00:16:00.000-07:00

Adobong Kangkong Recipe - Ingredients and Procedures.

Ingredients:
1 big bowl of kangkong
1 tablespoon lemon
1/2 tablespoon minced garlic
3 tablespoons soy sauce
1/2 cup vegetable or corn oil
Salt and pepper to taste

Procedures:
Wash and sort kangkong.
Separate leaves and cut stems into 1-inch lengths.
Saute the garlic in oil, and when it is golden brown.
Add the kangkong, lemon juice, soy sauce and salt.
Cover and bring to a boil.
Add ground pepper to taste.
Serve hot with rice.

Pitsi-Pitsi Recipe

2009-06-05T04:59:00.000-07:00

Pitsi-Pitsi Recipe - Ingredients and Procedure.

Ingredients:

1 cup grated coconut
1/2 cup water
1/2 cup sugar
1 cup grated cassava

Procedures:

Squeeze out juice of cassava using flour sack.
Mix squeezed cassava, sugar and water in a pan.
Cook and stir constantly for 10 minutes
Pour the cooked mixture into small muffin pan
Steam for 10 minutes
Remove it from the small muffin pan
Let it cool
Serve with freshly grated coconut

Grilled Chicken Burger

2009-06-05T04:48:00.000-07:00

Grilled Chicken Burger Ingredients and Procedures.

Ingredients:

1/2 kg. ground chicken
1/4 cup cored seeded and finely chopped red pepper
1 tbsp. chopped parsley
1 tbsp. chopped wansoy leaves
1 tbsp. minced garlic
1/4 tsp. dried thyme
1/8 tsp. ground cumin
1 tsp. MAGGI Chilli Sauce
1 piece MAGGI Chicken Broth Cube
12 pieces hamburger buns toasted on the grill
Mayonnaise
Dijon-style mustard
lettuce tomatoes & cucumber for garnish

Procedures:

Prepare medium-hot fire in a charcoal or gas grill.
In a medium mixing bowl, combine the ground chicken with the next 8 ingredients.
Divide mixture into 12 and form into patties.
Place the patties on a well-oiled grill.
Cook for 10 minutes or until done, turning once.
Burgers are done when the juices run clear, prick to test.
Serve immediately on buns that have been toated on the edge of the grill.
Top burgers with the mayonnaise and mustard and your choice of garnish.

Pork Stir Fry With Peas And Mushrooms

2009-06-03T01:03:00.000-07:00

Pork Stir Fry With Peas And Mushrooms Ingredients and Procedures.

Ingredients:

2 tablespoons Peanut Oil
12 ounces Pork Tenderloin, cut in strips
4 ounces Shiitake mushrooms, sliced
6 ounces Sugar Snap Peas
2 teaspoons each minced Garlic
2 teaspoons sliced Fresh Ginger
1/3 cup Stir Fry Sauce
a few drops of Sesame Oil

Procedures:

Heat 1 tablespoon peanut oil in wok over medium high heat until very hot.
Add pork tenderloin strips. Stir-fry 4 minutes or until lightly browned.
Remove to plate.
Heat remaining oil in skillet.
Add mushrooms. Stir-fry 1 minute.
Stir in sugar snap peas.
Stir fry until crisp tender.
Push veggies up side of wok.
Put garlic and ginger in center of wok.
Stir-fry 30 seconds.
Add stir fry sauce.
Add pork and oranges.
Stir to heat through.
Serve over hot cooked Chinese long grain white rice.

Pepperoni Burgers

2009-06-02T00:33:00.000-07:00

Pepperoni Burgers Ingredients and Procedures.

Ingredients:

1 lb minced beef
1/3 lb pepperoni sausage, minced
3 tbs seasoned bread crumbs
1 garlic clove, minced
4 American cheese slices
salt and pepper to taste

Procedures:

In a large bowl mix together the mince, pepperoni, bread crumbs, garlic, salt and pepper.
Using your hands mix until the ingredients are well blended.
If you have time, leave to rest for a couple of hours to let the flavors infuse.
Fry in a little oil or grill for 6-7 minutes each side.
Serve with burger buns and cheese slices.

Spinach and Cheese Dumplings

2009-05-24T22:47:00.000-07:00

Spinach and Cheese Dumplings Ingredients and Procedures.

Ingredients:

1 bunch spinach
1/2 cup cottage cheese
2 large eggs
1/2 cup all purpose flour
1/2 cup parmesan cheese, grated salt, pepper, vetsin to taste

White Sauce:

2 tbsp. butter
2 tbsp. flour
1/2 cup water
1 cup evaporated milk
1/2 cup Parmesan cheese, grated

Procedures:

Remove tough stems and discard.
Wash spinach well.
In saucepan, cook spinach with water clinging to leaves over high heat, stirring until just wilted.
Drain.
Squeeze dry, coarsely chop.
Prepare dumplings, in a bowl, mix spinach, cottage cheese, eggs, parmesan cheese, flour and seasonings.
With floured hands shape spinach mixture into 2" by 1" ovals. Meanwhile fill saucepot halfway with water.
Heat to boiling over high heat.
Reduce heat to medium.
Add dumplings, half at a time.
Cook dumplings in simmering water, gently stirring occasional, 3 to 5 minutes until they float to the top.
With slotted spoon, transfer dumplings to pyrex dish. Preheat oven to 350 degrees.

White Sauce:

In saucepan, melt butter over medium heat.
Stir in 2 tbsp. flour, cook 1 minute.

Gradually whisk in water and milk and cook, whisking constanly, until sauce boils and thickens slightly.
Remove saucepan from heat, stir in 1/4 cup grated Parmesan cheese.
Pour over dumplings in pyrex dish.
Sprinkle the remaining Parmesan over top.
Bake 15 to 20 minutes, unitl hot and bubbly.

Kentucky Derby Pie

2009-05-01T13:01:00.000-07:00

Kentucky Derby Pie Ingredients and Procedures.

Ingredients:

1 cup Sugar
1 cup Light corn syrup
4 Eggs
1/2 cup butter -- melted
1 cup Chopped pecans or walnuts
1 cup Chocolate chips
1 teaspoon Vanilla
2 tablespoons Bourbon (opt.)

Procedures:

Preheat oven to 350 F.
Combine sugar, corn syrup and eggs in mixing bowl.
Beat at low speed until well blended.
Stir in remaining ingredients and pour into a 9" unbaked pie shell.
Bake 45-50 minutes or until set.
Serve with fresh whipped cream or vanilla ice cream, if desired.

Corned Beef & Cabbage Soup

2009-03-11T05:48:00.000-07:00

Corned Beef & Cabbage Soup Ingredients and Procedures.

Ingredients:

1/4 c. corn oil butter
1 to 1 1/2 cups diced corned beef
1 cup diced onion
2 cups diced potatoes
1 cup diced carrots
1 cup diced cabbage
1/2 cup chopped onion
1 cup chicken broth
2 cans (10 3/4 ounces each) cream of potato soup

Procedures:

Melt butter over medium heat in 3 quart saucepan.
Add and saute onion until tender.
Add corned beef, potatoes, cabbage, carrots, chicken broth, and cream of potato soup.
Cover and bring to a boil.
Reduce heat cook 30 to 45 minutes or until vegetables are tender.
Serve at once.

Pesto Stuffed Pork Chops With Carmelized Onions Recipe

2009-03-08T20:48:00.000-07:00

Pesto Stuffed Pork Chops With Carmelized Onions Recipe.

Ingredients:

2 (about 6 ounces) boneless thick-cut pork chops
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 cup prepared pesto in a jar(any flavor divided
1 tablespoon olive oil
1/2 cup sliced onion

Procedures:

Preheat oven to 350>
Cut each pork chop horizonally three-forths of the way through the meat, creating a pocket, be careful not to cut all the way through.
Rub pork chops with cumin, paprika and salt.
Fill each pork chop with 1 tablespoon pesto; secure with tooth picks.
Heat oil in medium ovenproof skillet over medium-high heat.
Add onion; cook stirring constantly, for 5 minutes.
Add pork chops; cook for 1 minute on each side until brown.
Place skillet in oven. Bake pork chops and onion for 15 to 20 minutes or until pork is cooked through. Remove tooth picks; top with remaining pesto.

Via: Group Recipes

Japanese Rolled Omelet (Tamagoyaki)

2009-03-06T00:36:00.000-08:00

Tamagoyaki is Japanese Rolled Omelet.

Ingredients:
5 eggs
2 teaspoons sugar
¼ teaspoon salt
½ cup dashi
2 teaspoons Japanese soy sauce
vegetable oil for cooking
parsley sprigs for garnish

Procedures:
Beat eggs until well mixed.
Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with beaten eggs. Heat omelet pan and grease with a few drops of oil.
Pour in a third of the egg mixture and tilt pan so it covers entire surface.
Cook on low heat (omelet must not brown) until it is set, then roll the omelet away from you.
When omelet is completely rolled up, lightly grease pan again, slide omelet towards you and grease that part of the pan where omelet was.
Pour in half the remaining mixture and lift the egg roll so the uncooked egg can cover the base of pan.
Cook as before and roll again, this time rolling the first omelet within the second one.
Repeat as before, using the remaining beaten egg.
Turn the omelet on to a sudare (bamboo mat) or a clean cloth and roll the omelet firmly.
Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices. Serve garnished with parsley.

Via: Oriental Recipe

Easy Tomatoes with Basil

2009-03-03T19:53:00.000-08:00

Ingredients:

2 large tomatoes
salt and freshly ground pepper
4 large basil leaves, chopped or rolled and sliced thinly (chiffonade)
vinaigrette or salad dressing

Procedures:

Slice tomatoes.
Arrange on a serving plate.
Sprinkle with salt and pepper, then the chopped basil.
Let stand for 30 minutes.
Serve with vinaigrette, salad dressing, grated cheese.

Good for 4 servings.

Buko Pandan w/ Macapuno

2009-02-21T05:21:00.000-08:00

Ingredients:

5 Young Buko/Coconut
2 packs of Green Gelatin
1 can (325gms) of Condensed Milk
1 can (325gms) of Nestle Whip Cream
Pandan Leaves or Pandan flavor Syrup
1 bottle (250gms) of Macapuno

Procedures:

On a caserole, boil 4 cups of water and add the Pandan Leaves or the pandan flavor syrup. When water is boiling pour the 2 packs of gelatin.
Get a baking pan or any tupperware that is an inch thick and pour the cooked gelatin at least half inch thick and set aside to get cold .
While waiting for the gelatin to get cold, open the buko and start grating it. Set aside the buko juice. (Put in fridge and you can drink it later on
By now the gelatin is cold and hard. Start slicing it by a spatula or a knife according to your desired size.
Get a salad bowl and mix all ingredients together. Before you mix the Macapuno, make sure that you drained the juice. We don't want our Buko Pandan look like a soup.

Via: pinoy food recipe

Chicken Fricassee

2009-02-20T05:04:00.000-08:00

Ingredients:

4 boneless breasts of chicken, cut into 1 cm (1/2 in) wide strips
25 g (1 oz) plain flour
50 g (2 oz) butter or margarine
1 onion, chopped
100 g (4 oz) mushrooms, sliced
1/2 teaspoon dried thyme
salt and pepper
150 ml (1/4 pint) chicken stock
150 ml (1/4 pint) dry white wine
150 ml (1/4 pint) soured cream
zested lemon rind to garnish

Procedures:
1. Toss the chicken strips in the flour. Heat the butter or margarine in a frying pan and cook the chopped onion until soft.

2. Add the mushrooms and cook for another 2 minutes. Add the chicken strips and cook until they are golden all over. Sprinkle over the thyme, and season to taste.

3. Mix in the stock and wine and bring to the boil, then reduce the heat and simmer gently for 20 minutes.
Reduce the heat further, stir in the soured cream and cook until the sauce is warmed through, but do not allow the sauce to boil.

4. Garnish with lemon rind and serve the chicken with parslied boiled rice and buttered carrots.

Via: CookitSimply

Halayang Ube (Purple Yam Jam)

2008-09-24T15:45:00.000-07:00

Ingredients:

1 kilo ube yam root
1 can (14 ounces) evaporated milk
2 cans (12 ounces) condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

Procedures:

On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
Peel and finely grate the ube yam.
Heat a big wok in medium heat.
Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
Add the 1 kilo grated ube yam,
Adjust the heat to low
Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
Add the evaporated milk and continue to mix for another 15 minutes.
Let cool and place on a large platter.
Refrigerate before serving the halayang ube.

Cooking Tips:

You may spread additional butter or margarine on top of the jam before serving.
For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

Via: filipinofoodrecipes dot net

Bibingka Cassava

2008-09-24T15:41:00.000-07:00

Ingredients:

3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.
1/4 cup butter, melted
banana leaves (available frozen in Philippine stores; or use cookie sheet or something)

For the topping

1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheddar cheese

Procedures:

Beat eggs and sugar till lemon colored. Add the rest of the ingredients.
Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).
Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick.
Add eggyolks and mix well. Return to heat and cook 5 minutes more.
Pour over baked bibingka.
Sprinkle with the grated cheese and broil till golden brown.

Via: ex-designz dot net

Biko/Malagkit (Rice Cake with Caramel Toppings)

2008-09-24T15:32:00.000-07:00

Ingredients:

2 cups malagkit (sticky rice)
3/4 c. sugar
3 1/2 c. diluted coconut milk
1/8 lb. butter
1 egg, beaten

Topping:

1 can (15 oz.) condensed milk
3/4 cups rich coconut milk
2 to 3 tbsp. flour for quick thickening
Procedures:
Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups.
Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning (about 15 to 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg.
Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch) and bake in a preheated 300 degree oven for 20 minutes.

To make a Latik or Topping:

Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes).
Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).

Via: pinoyrecipe dot net

Fish with Ginger and Black Pepper

2008-09-24T15:24:00.000-07:00

Ingredients:

2 Whole firm white fish such as snapper, cleaned and scaled
4 cm Fresh ginger, sliced
3 tablespoons Cooking oil
4 tablespoons Finely chopped fresh ginger, extra
1 teaspoon Freshly ground black pepper
1/2 teaspoon Salt
1 cup Water
1/2 Red onion, finely sliced
1 tablespoon Fresh coriander leaves
1 tablespoon Finely sliced spring onion

Procedures:

Preheat the oven to moderate 180oC.
Wash the fish inside and out and pat dry.
Divide the ginger slices into 2 portions and place them inside the fish.
Heat the oil in a wok. Add the chopped ginger and cook over low heat for 1 or 2 minutes, or until soft and fragrant.
Stir in the black pepper.
Place the fish in a baking dish, scatter over the salt and pour in the water.
Place the onion slices over the fish, cover the pan and bake for approximately 30 minutes or until the fish is cooked.
The fish is fully cooked when the flesh flakes apart easily.
Carefully lift the fish out and place it on a serving platter.
Scatter over the coriander and spring onion.
Pour some of the cooking liquid around the fish and serve with steamed rice.

Via: asianonlinerecipes dot com

Puto

2008-09-24T15:19:00.000-07:00

Ingredients:

4 cups all-purpose flour
2 cups white sugar
1 tablespoon baking powder
6 eggs
1 (12 fluid ounce) can evaporated milk
1/2 cup butter
1 1/2 cups water
2 1/4 cups Edam cheese, shredded

Procedures:

Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese.
Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.
Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

**Note: If you do not have access to a steamer: Preheat oven to 350 degrees F (175 degrees C) oven. Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.

Via: allrecipes dot com

Banana Mango Lumpia

2008-09-24T15:16:00.000-07:00

Ingredients:

12 lumpia skins
6 bananas
2-3 mangoes
peanut butter

Procedures:

Slice banana's in half (lengthwise) and slice mango's into wedges.
Spread a line of peanut butter across a lumpia wrapper.
Place one of the banana halves on top of the peanut butter and a few mango wedges on top.
Roll them up and enjoy!

Via: recipezaar dot com

Chicken Empanaditas

2008-09-24T15:09:00.000-07:00

Ingredients:

3 tablespoons chopped onion
3 tablespoons butter
1 3/4 cups shredded, cooked chicken meat
3 tablespoons chicken stock
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1 (3 ounce) package cream cheese, diced
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water

Procedures:

In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside. (This is very important!)
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
Place empanaditas on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

Via: recipephilippines dot com

Rice Cake (Bibingkang Kanin)

2008-09-04T09:39:00.000-07:00

Ingredients:

3 cups coconut milk
2 cups sweet rice
1 teaspoon salt
1 cup brown sugar
Butter to grease pan
3/4 cup coconut cream
2 tablespoons anise seeds

Procedures:

Heat oven to 350 degrees F.
Bring coconut milk to a boil in a saucepan.
Add sweet rice and salt.
Cook over moderate heat until dry, stirring constantly to keep from burning.
When dry, lower heat and add 1/4 cup brown sugar.
Grease cake pan with butter and pour in mixture.
Top with coconut cream and 3/4 cup brown sugar.
Sprinkle with anise seeds.
Bake for 20 minutes.

6-8 servings

Via: recipegoldmine dot com

Ukoy (Shrimp Patty)

2008-09-04T09:34:00.000-07:00

Ingredients:
Batter

1 cup all-purpose flour
1 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup annatto water
1 1/2 cups shrimp broth
1 egg, well beaten
cooking oil

Topping

2 cups bean sprouts
1 cup chopped green onion
2 pieces tofu, cut into strips
1/2 lb small shrimp, cleaned
1 cup papaya

Procedures:

Sift the first five batter ingredients together in a bowl.
Blend in the annatto water, broth and egg.
Beat until smooth.
Heat oil in high heat for deep-frying.
Set aside.
Arrange a bed of bean sprouts and green papaya in a saucer.
Top with some green onion, tofu strips and shrimps.
Add about 1/3 cup of batter.
Slide the mixture carefully into the hot oil.
Fry until crisp and brown on both sides.
Drain.
Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.

Via: asiarecipe dot com

Hot and Sour Shrimp

2008-09-04T09:26:00.000-07:00

Ingredients:

1lb large uncooked shrimp, peeled, deveined, tail on
4tbl dry sherry
1tbl grated, peeled fresh ginger
1/2cup chicken stock
2tbl soy sauce or tamari
2tbl ketchup
1tbl cornstarch
3tbl rice vinegar
Cayenne pepper, to taste
3tbl vegetable oil
2tbl cashews, chopped
1bn watercress, trimmed
1 red pepper, cut into 1-inch cubes
1 yellow pepper, cut into 1-inch cubes
2clv garlic, minced
8 green onions, cut diagonally into 1-inch long pieces
steamed rice, for serving

Procedures:

Combine the shrimp, 2 tbsp. of sherry and ginger in a large bowl.
Cover and refrigerate for 30 minutes.
Mix the remaining 2 tbsp. of sherry, soy sauce, chicken stock, ketchup, cornstarch, rice vinegar and cayenne pepper in a small bowl.
Heat 2 tbsp. of vegetable oil in a large saute pan over high heat.
Add shrimp and stir fry until they just start to curl.
Add the watercress and toss for 1 minute, just to wilt.
Transfer shrimp and watercress to the serving plate.
In the same saute pan over high heat, add the remaining 1 tbsp. of vegetable oil.
Add red and yellow peppers and garlic to pan and stir fry until peppers are just slightly soft, about 1 minute.
Stir sherry and vinegar mixture and add to the pan.
Cook for 2 minutes or until sauce comes to a boil and sauce is clear and thick, stirring frequently.
Stir in green onions.
Spoon vegetables and sauce over shrimp and watercress.
Sprinkle with cashews.
Serve with steamed rice.

Via: fooddownunder dot com

Crab and Corn Soup

2008-09-04T09:17:00.000-07:00

Ingredients:

4cup whole fresh, frozen, or canned corn kernels
4cup water or chicken stock
2cup milk
1tbl vegetable oil
2cloves garlic, finely chopped
1/2lb crab meat
Salt and freshly ground pepper to taste

Procedures:

Chopped parsley or cilantro (coriander) for garnish
Puree the corn and water in an electric food processor or blender.
Strain through a sieve, pressing to extract as much liquid as possible, and discard the solids remaining in the sieve.
Heat the oil in a large pot over moderate heat and saute the garlic until golden brown.
Add the corn liquid, milk, and optional crab meat.
Bring to a boil over moderate heat, stirring frequently.
Season with salt and pepper and serve garnished with chopped parsley or cilantro.

Serves 4 to 6 person.

Via: fooddownunder dot com

Misua Patola Soup

2008-09-04T09:12:00.000-07:00

Ingredients:

6 cups chicken stock (or shrimp liquor or fish head broth)
2 packages (rolls) fine misua
1 large sliced patola
1 tablespoon minced garlic
1 minced onion
2 tablespoons cooking oil
3 tablespoon patis
pepper to taste

Procedures:

Sauté the garlic first and then the onions in hot cooking oil till golden brown.
Add the stock, patis, pepper, and vetsin.
Cover and boil for 15 minutes. Drop in patola.
Cover and cook for 5 minutes. Uncover.
Break misua into short lengths and drop into the boiling broth.
Cover.
Remove from fire immediately.

Via: livinginthephilippines dot com

Quail Eggs in Misua

2008-09-04T09:06:00.000-07:00

Ingredients:

12 peeled hard-boiled quail eggs
8 cups chicken stock
2 tablespoons fat or oil
2 tablespoons minced onion
2 bundles flour threads (misua)
2 tablespoons chopped kinchay
Patis-pepper-vetsin to taste

Procedures:

Brown onions in hot oil in a deep skillet.
Add kinchay, patis, pepper and vetsin along with chicken stock.
Bring to a boil.
Lower heat and simmer about 10 minutes. Drop eggs, vetsin and misua broken in short lengths into the simmering mixture.
Stir and cover.
Remove from fire at once.

Via: livinginthephilippines dot com

Beef Guisado

2008-09-04T09:01:00.000-07:00

Ingredients:

1 kilo beef tenderloin, cut into strips
3 tomatoes, sliced
2 onions, finely chopped
1 clove of minced garlic
1/4 cup soy sauce
4 cups of beef broth or bouillon
1 teaspoon of salt
1/2 teaspoon pepper
4 tablespoons of cooking oil

Procedures:

Heat oil in a cooking pan.
Sauté the garlic and onions.
Add the sliced tomatoes
Then add the beef, soy sauce, beef broth, salt and pepper.
Bring to a boil then simmer until beef is tender.

Estimated cooking time: 30 minutes

Via: filipinofoodrecipes

Shrimps and Sausage Fried Rice

2008-08-02T02:30:00.000-07:00

Ingredients:

2 preserved Chinese sausages
800 g cooked white rice (preferably left overnight after cooking)
2 eggs, lightly beaten
250 g medium shrimps, peeled and de-veined
125 ml water
60 ml oil
1 medium white or red onion, peeled and chopped
4 cloves garlic, peeled and crushed
5 tablespoons soy sauce
3 scallions, chopped
pinch of pepper

Procedures:

Boil the water in a small pot or frying pan and simmer the Chinese sausages over low heat until water evaporates, about 5 - 10 minutes.
Continue to fry the sausages in their own fat until fully cooked, turning frequently.
Remove sausages from pan, cool a few minutes, then slice diagonally into 1 cm pieces.
Set aside.
Heat 1 tablespoon of the oil in a pan and scramble the eggs.
Remove scrambled eggs from pan and cut into 1-cm pieces. Set aside.
Heat remaining oil in a wok.
Sauté chopped onions and garlic until transparent and aromatic, about 1 to 2 minutes.
Stir in shrimps and cook until almost done, about 1 to 2 minutes.
Immediately stir in the cooked rice, the cooked sausages and the scrambled eggs.
Season with soy sauce and pepper and stir-fry vigorously, distributing all ingredients evenly, until rice becomes a nice brown color and smells fragrant.
Dish onto serving plates or individual bowls and garnish with chopped scallions before serving.

Via: Asianfreerecipes

Chicken Rice Congee (Arroz Caldo)

2008-08-02T02:21:00.000-07:00

Ingredients:

60 ml olive oil
1 kg chicken, cut into serving pieces
1 head garlic cloves, peeled and crushed
100 g ginger, peeled and cut into 1cm slices
300 g uncooked rice
1¾ - 2 liters (7-8 cups) chicken broth
3 tablespoons patis (fish sauce, or to taste
¼ cup chopped scallions, to garnish
6-8 calamansi (halved)

Procedures:

In a casserole, heat 2 tablespoons of the olive oil.
Brown the chicken pieces lightly then remove with a slotted spoon and set aside.
In the same casserole, sauté half of the garlic until lightly brown.
Remove the browned garlic from pan and set aside.
Pour in remaining oil.
Sauté ginger and remaining garlic.
Add the rice and stir to coat the grains with the oil.
Pour in the 1¾ liters (7 cups) of chicken broth.
Add the chicken and patis.
Allow to simmer until rice and chicken are fully cooked, about 40 minutes.
Add more broth (and fish sauce) if necessary.
The mixture should have a soupy consistency when fully cooked.
Spoon into individual serving bowls and garnish with the browned garlic and scallions.
Serve with calamansi.

Via: AsianFreeRecipes

Cassava Cake

2008-08-02T02:15:00.000-07:00

Ingredients:

Cake

2 Lbs Grated Cassava
1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
1 12 oz. Can Evaporated Milk
1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
2/3 Cup Sugar
3 Eggs plus 3 Egg Whites
1 Cup Grated Coconut

Topping

3 Egg Yokes
1/3 Cup Reserved Sweetened Condensed Milk
1/3 Cup Reserved Coconut Milk
1/3 Cup Reserved Coconut Cream

Procedures:

Preheat oven to 325° f. In large mixing bowl combine cake ingredients.
Mix well.
Pour equally into two large greased rectangular pans.
Bake until top is no longer liquid (approximately 30 minutes).
Mix topping ingredients well and spread evenly on the two cakes.
Bake an additional 20 to 30 minutes. Cool cakes completely.
Slice each cake into 24 equal squares.

Via: AsiaRecipe

Banana Fritters (Maruya)

2008-08-02T02:09:00.000-07:00

Ingredients:

1 cup sifted flour
2 tablespoons sugar
1 egg, beaten
powdered sugar (optional)
1 teaspoon baking powder
4 tablespoons milk
4 ripe bananas
1/2 teaspoon salt
1/3 cup water
1/2 cup cooking oil

Procedures:

Sift flour, baking powder, salt and sugar.
Add milk, water and egg to the dry ingredients and mix until batter is smooth.
Peel the bananas and slice lengthwise into 4 pieces.
Dip in the batter and roll lightly in flour.
Deep fry in cooking oil, browning evenly.
Drain and serve with powdered sugar if desired.

Via: RecipeHound

Filipino Picadillo (Ground Beef and Vegetable Soup)

2008-07-10T20:27:00.000-07:00

Ingredients:

2 tablespoons oil 1 small onion, chopped
3/4 kg (1 1/2 lb) minced beef
1 1/2 liters ( 6 cups) beef stock or water
1 medium potato, peeled and diced
1 small carrot, peeled and diced
50 g (1 cup) spinach leaves (optional)
2 tablespoons patis (fish sauce)
Salt and pepper to taste

Procedures:

Heat oil in a casserole or large saucepan and saute onion until transparent, 1 to 2 minutes.
Add garlic and saute until fragrant, about 1 minute.
Stir in minced beef and cook until brown.
Pour in stock or water and bring to the boil then simmer over medium heat.
Add diced potatoes and carrots and simmer until potatoes and carrots are tender, about 10 minutes.
Stir in spinach leaves if desired and heat through.
Season with patis, salt and pepper.

Via: pinoyrecipe

Chilled Pineapple Salad

2008-06-19T20:52:00.000-07:00

Makes 4-6 salads

Ingredients:

1 cup pineapple juice
2 tablespoons flour
1/2 cup butter
1/2 cup sugar
1/4 teaspoon salt
1 egg, beaten
2 tablespoons lemon juice (or kalamansi juice)
4 slices pineapple
2 oranges
1/4 cup nuts
10 marshmallows
8 maraschino cherries
2 cups whipped cream (or other whipped topping)

Procedures:

Make a paste of flour and a little pineapple juice.
Add remainder of juice gradually.
Add butter, sugar and salt; cook in top of double boiler for 10 minutes.
Add beaten egg and cook longer with constant pineapple, oranges, nuts, marshmallows, and cherries.
Fold in whipped cream.
Put in refrigerator and freeze.

Via: homebestrecipes

Stuffed Crab in Coconut Milk (Rellenong Alimasag sa Gata)

2008-06-19T20:40:00.000-07:00

Ingredients:

1 kilo crab or alimasag (4-5 pieces)
1 onion, chopped
4 cloves garlic, chopped
1/4 kilo ground pork
1 cup buko, scraped with a spoon and chopped coarsely
1 egg
salt to taste
freshly ground pepper
1 thumb size piece of ginger
1 teaspoon siling labuyo, chopped (optional)
2-3 cups coconut milk

Procedures:

Steam the crabs. Carefully remove the shell and flake the meat. Do not remove the claws and the legs.
In a bowl, combine the crabmeat, onion, garlic, ground pork, buko, egg and salt and pepper. To test the seasoning, make a small patty and fry.
Return the crabmeat mixture to the shells. Tie securely with string and carefully arrange in a covered casserole. Pour the coconut milk, add the ginger and siling labuyo and bring to a boil.
Cover and simmer the first ten minutes, then uncover and continue cooking until sauce thickens.

Via: aquaticfilipinorecipes

Ube-Macapuno Cake

2008-06-19T20:31:00.000-07:00

Prep Time 30 Min
Cook Time 30 Min
Ready In 1 Hr

Ingredients:

2 1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup ube (purple yam), cooked and finely grated
3/4 cup milk
1 teaspoon vanilla extract
1/2 cup corn syrup
7 egg yolks, lightly beaten
1/2 cup vegetable oil
7 egg whites
1 teaspoon cream of tartar
1 cup white sugar
6 drops red food color
6 drops blue food coloring
1 (12 ounce) jar macapuno (coconut preserves)

1 cup evaporated milk, chilled
3/4 cup white sugar
1 cup butter, softened
1 drop violet food coloring

Procedures:

Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

Via: allrecipes

Makapuno Pound Cake

2008-06-19T20:23:00.000-07:00

Ingredients:

1 box pound cake mix

Cake filling and topping:

1 can evaporated milk
1 egg
1/2 cup sugar
1/2 teaspoon lemon extract
1/2 cup water
2 tablespoons cornstarch
1 cup makapuno, chopped (young coconut used to make halo-halo)

Procedures:

Bake pound cake according to directions on box. Set aside to cool.

In sauce pan, mix evaporated milk, egg, sugar, lemon extract.
Slowly add mixture of water and cornstarch, stirring constantly until thickened.
Add chopped makapuno.
While cake topping is warm, put filling in-between pound cake and on top.
Wait 5-10 minutes for topping and filling sets to harden.
Place in refrigerator for faster setting of topping on cake.

Via: spindlepub

Shrimp Curry

2008-06-19T20:17:00.000-07:00

Ingredients:

1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream
2 onions (coarsely chopped)
2 red and green bell pepper, (strips)
2 stalks celery (cut into 2" long)
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp vetsin
1 tsp pepper (powdered)
1 tsp hot sauce
or 2 3 hot pepper (siling labuyo), minced salt to taste

Procedures:

Saute garlic until brown.
Add onions, pepper strips, and celery.
Stir for 3 minutes.
Pour in coconut cream and add shrimps.
Stir until it boils.
Add curry powder, season with salt, vetsin, and powdered pepper.
Simmer until cream thickens.
Subtitute to coconut cream - 1/4 cup evaporated milk and 3/4 cup water

Via: Pinoy Recipe

Classic Fudge Brownies

2008-06-19T20:09:00.000-07:00

Ingredients:

1/2 cup butter
3 oz. unsweetened chocolate, coarsely chopped
1 cup granulated sugar
1 tsp. vanilla
2 eggs, lightly beaten
3/4 cup all-purpose flour
1/2 cup chopped walnuts or pecans

Procedures:

Preheat oven to 350°F (180°C). Prepare a greased 8-inch square cake pan. Set aside.
In heavy saucepan, heat butter with chocolate over low heat until almost melted, stirring occasionally. Remove from heat and continue stirring until completely melted.
Add in sugar, vanilla, and eggs and blend well. Stir in flour and walnuts just until combined.
Transfer and spread into the prepared cake pan, smoothing the top. Place in the center of the oven and bake for 30 to 35 minutes or until cake tester inserted in the center comes out clean.
Remove from the oven and let cool on rack. Cut into squares and serve. Makes 16 brownies.

Via: all favorite recipe

Chicken Macaroni Salad

2008-06-11T15:51:00.000-07:00

Ingredients:

1/5 kilo macaroni noodles (elbow)
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins

Procedures:

Cook macaroni noodles according to package cooking instructions.
In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
Drain carrots and let cool. Peal skin then dice.
Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
Drain pineapple chunks or tidbits.
Mix all the ingredients while adding salt and pepper, to taste.
Refrigerate, then serve.

Via: filipino-recipes

Leche Flan

2008-06-11T15:45:00.000-07:00

Ingredients:

2 c Evaporated milk
1 ts Lemon rind or vanilla
8 Egg yolks
1 c Sugar

Procedures:

Scald evaporated milk in double boiler 15 minutes.
Beat egg yolks.
Add sugar, milk and flavoring.
Pour into one quart mold.
Place this in large pan half filled with water.
Steam or bake for one hour or until mixture is firm.
Cool before removing from pan.

Via: bigoven

Tuna Steaks with Lemon Caper Sauce

2008-06-11T15:39:00.000-07:00

Ingredients:

3 tablespoons drained capers
1 1/2 tablespoons lemon juice
1/4 cup chopped fresh parsley
8 tablespoons olive oil
4 tuna steaks, each about 3/4-inch thick

Procedures:

Light the grill or heat the broiler.
In a small glass or stainless-steel bowl, mash the capers with a fork.
Stir in the lemon juice, parsley, and 6 tablespoons of the oil.
Season to taste with salt and pepper.
Coat the tuna with the remaining 2 tablespoons oil.
Sprinkle with salt and pepper.
Grill or broil the tuna for 4 minutes.
Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.
Serve the tuna topped with the sauce.

Via: ex-designz

Filipino Pork Sisig

2008-06-11T15:32:00.000-07:00

Ingredients:

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)

Marinade seasonings:

1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
1 clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste

Procedures:

Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.
Drain and cool to room temperature.
Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.
Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.
Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;
Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;
Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

* Estimated Cooking Time: 3 - 4 hours

Via: PinoyRecipe.net

Pork and Shrimp Lumpia

2008-06-11T15:19:00.000-07:00

Ingredients:

4 Oriental dried mushrooms
3/4 pounds Lean ground pork
1 Med onion, chopped
3 Cloves garlic, minced or pressed
1/3 pounds Med. size raw shrimp, shelled, deveined, and chopped
1/3 cup Water chestnuts, chopped
1 tablespoon Soy sauce
1 Egg
Lightly beaten salad oil
Sweet & sour sauce
About 2 doz. lumpia wrappers

Procedures:

Soak mushrooms in warm water to cover for 30 min., then drain.
Cut off and discard stems; finely chop caps. Crumble pork into a wide frying pan.
Add onions and garlic and cook over med high heat, stirring until meat is browned (about 6 min).
Add shrimp, mushrooms, and water chestnuts and cook for 2 min.
Stir in soy. Let cool; then discard excess pan juices.
Fill and fold lumpia, start from a corner Diamond wise, then roll up folding the sides in, moistening wrapper edges witk egg to seal.
(At this point, you may cover and refigerate for up to 8 hours.)
Deep fry about 4-5 lumpia at a time at 340 deg in a deep pan 2-3 minutes.
Drain on paper towel.
Serve with sweet & sour sauce.

Via: astray recipes

Crispy Shrimp Balls

2008-06-08T13:19:00.000-07:00

Ingredients:

Shrimp Balls

1/2 kg fresh shrimps, shelled and-finely chopped
1/4 cup porkfat, finely chopped
1/4 cup all purpose flour
1 tsp. salt
1/8 tsp. white pepper
10 pcs water chestnuts, finely chopped
1 whole egg, lightly beaten
2 cup bihon, vermicelli noodles, cut into 1 inch length

Sauce

1/2 cup banana catsup
1/2 cup pineapple juice
2 tbsp. cornstarch dissolved in
1 cup water
1 tsp. sugar
1 small onion, chopped
1/2 tsp. fine salt
1 small can pineapple chunks

Procedures:

Shrimp Balls

Mix and blend the shrimps, pork fat, flour, salt, pepper, egg, and water chestnut.
Form 2 teaspoons of mixture into balls and arrange in a baking tray refrigerate for at least half an hour.
Soak bison noodles in water for 1 minute. Drain. Spread on a platter. Roll shrimp mixture in bihon noodles until balls are formed and well coated.
Deep fry in hot oil, a few balls at a time, until golden brown. Drain on absorbent paper towel.
Serve hot with sauce.

Sauce

Boil all ingredients except pineapple chunks.
Stir until thick.
Add chunks one minute before removing from heat.
Yields 1-1/2 dozen.

Via : Aquatic Filipino Recipes

Chicken Paella

2008-06-08T13:12:00.000-07:00

Ingredients:

1 kilo chicken (cut into small pcs.)
1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped
1/2 head garlic, minced
1 pc. bay leaf (laurel)
2 bell peppers, red & green (strips)
1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4' thick)
1 tsp. pimenton powder
1 tbsp. vetsin
salt to taste
1 hard-cooked egg (garnishing)
3 cups rice

Procedures:

Saute and brown garlic in oil.
Stir in half of chopped onions.
When wilted, add chicken.
Stir unitl light brown and pour in tomato sauce.
Add bay leaf, vetsin, and salt. Cover.
Cook until almost done.
Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs.
Boil for 10 minutes. Set aside.
This time a big wok or KAWALI. Saute' remaining onions until soft.
Add 1 can tomato sauce, water, and rice (previously washed).
Stir to blend water with tomato sauce.
When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.
When done, toss rice with fork to make it fluffy.
Then, add 3/4 part of cooked mixture to rice.
Increase heat.
Mix to blend the cooked mixture and rice evenly.
Cook until dries.
Place in a big dish, spread the remaining cooked mixture on top.
Garnish with sliced hard-cooked egg and chopped spring onion.

Via: PinoyRecipe

Chicken Mami

2008-06-08T13:02:00.000-07:00

Ingredients:

1/4 k mami noodles
1 pc chicken breast, cooked and flaked
6-7 c chicken broth
1 large onion, chopped
5 cloves garlic, sliced thinly, fried
a few sprigs of spring onions, chopped
salt to taste
1 egg, boiled, sliced

Procedures:

Add chopped onion to broth, season with salt. Let boil.
Place noodles in a deep bowl [blanch the noodles in hot water for a few sec].
Top with flaked chicken meat, fried garlic, and egg strips.
Pour in hot chicken broth and sprinkle chopped spring onions on top.

Via: duyan

Ukoy with Shrimps

2008-06-08T12:52:00.000-07:00

Ingredients:

1 cup bean sprouts
a few dried boiled shrimps (omit if you want vegetarian)
1 tsp salt
1 cup shrimp liquor (shrimp juice from mashing shrimp by mortal and pestle or by food processor - Ken.)
1 cup corn starch or rice flour
1 onion, chopped
achuete seeds (generally for colouring, I suppose either a small bit of turmeric mixed with a small bit of paprika might do, or red food colouring. Otherwise, if the appearance is not important to you, omit this.)
2 eggs well beaten
oil for frying
vinegar, pepper, garlic and salt

Procedures:

Dissolve corn starch or rice flour in about 1/4 c water with achuete colouring.
Mix thoroughly starch-mixture, salt, shrimp liquor, onion and well-beaten eggs until a smooth batter is obtained.
Add bean sprouts.
Heat oil in a deep frying pan and pour about 1/4 cup of the batter at a time.
Gather all particles together and lay pieces of boiled shrimps on the surface.
Fry until golden brown.
Drain and serve with vinegar-garlic sauce.

Via: Carinderia

Ceasar Salad

2008-06-08T12:43:00.000-07:00

Ingredients:

1 head crisp romaine lettuce, washed, dried, torn
1 large clove garlic, crushed
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) anchovy essence
1 tbsp (15 ml) Worcestershire sauce
1 lemon, juice of
1 stalk celery, sliced (2 if small)
1/2 cup (125 ml) parmesan cheese, grated
salt and pepper

Procedures:

Add garlic to a large salad bowl.
Add olive oil and stir and let sit for a few minutes.
Add vinegar, anchovy essence, Worcestershire, and lemon juice, and stir.
You can let this sit while you prepare the rest of your meal.
Just before serving, add lettuce, celery, and parmesan, and toss.

Via: pinoyrecipe

Chocolate Mallow Sandwich

2008-06-05T23:41:00.000-07:00

Ingredients:

1 egg
2 tablespoons oil
1/2 cup + 2 tablespoons water
2 cups Maya Chocolate Hotcake Mix
12 pcs. large marshmallows
1/2 cup semi-sweet chocolate, melted

Procedures:

Prepare Maya Chocolate Hotcakes
Skewer one large marshmallow onto a barbeque stick or kitchen pork
Cook marshmallow directly over fire or gas flame until toasted to desired doneness
When cooked, push marshmallow onto hotcakes
Press another hotcake on top to form a sandwich
Place on a cake or wire rack.
Pour melted chocolate on top
Decorate with melted white chocolate if desired

Maya Chocolate Hotcakes

2008-06-05T23:34:00.000-07:00

Ingredients:

2 eggs
1/4 cup oil
1 1/4 cups water
1 500-gram package Maya Chocolate Hotcake mix

Procedures:

Beats eggs slightly in a bowl
Add in oil, water and hotcake mix
Stir just until blended.
Pour 1/4 to 1/3 cup batter onto a preheated, slightly greased griddle or pan.
Cook until bubbly
Turn to cook the other side.
Repeat procedure with the remaining batter
Server plain, with syrup or with whipped cream and chocolate syrup.

Mango Pudding

2008-06-05T01:37:00.000-07:00

Ingredients:

4 cups sliced mangos
1 1/2 cups sugar
1/2 tsp cinnamon
1/4 tsp allspice
1 cup cup flour
1 tsp baking soda
2/4 cup milk
1/8 tsp salt
1/2 cup melted butter
1 pt vanilla ice cream.

Procedures:

Preheat oven to 350F
add mango's with 1/2 of the sugar, the cinnamon and allspice in a glass baking dish
stir remaining sugar with milk, flour, soda, salt and butter.
pour over mangos
bake for 35 min.
serve with ice cream.

Via: fDiet

Millionaire Salad

2008-06-05T01:27:00.000-07:00

Ingredients:

2 cups slice ubod, cut in stripe & blanch or Singkamas
2 cups young coconut meat, cut in stripe
1 cup crushed pineapple drained
1 (170 grams) can of Nestle Cream
1/2 cup mayonnaise
1 tsp. salt
1/8 tsp. white pepper
3 T. white sugar

Procedure:

Soak blanch ubod or singkamas in water with buko, drain just before mixing
Combine cream, mayonnaise, salt, pepper & sugar mix well.
Add the rest of the ingredient mix well and chill
Serve cold in young coco chill halve.

Via: findpinoy

Potato and Ground Beef Torta

2008-06-05T01:16:00.000-07:00

Ingredients:

4 Eggs, scrambled
1 small onion, finely chopped
1 medium sized potato, finely cubed
1/2 cup cooked ground beef
Salt & Pepper to taste
Oil

Procedure:

In a bowl, scramble the eggs and season with salt and pepper.
In a skillet, heat about two tablespoons of oil and sautee the onions until fragrant then add the potatoes.
Stir continuously until potatoes are cooked through.
Add the ground beef and stir until warmed over.
Remove the potato/ground beef mixture from the pan and add to the bowl of scrambled eggs.
Return the skillet to medium heat and add 2 more tablespoons of oil.
When heated, pour the egg mixture into the pan.
Cook over medium low heat until the egg is almost cooked through.
Carefully flip over and cook the other side.

Via: Cook from then Heart

Pickled Shrimp

2008-06-05T00:07:00.000-07:00

Ingredients:

1 Pound Shrimp -- split in half
1 Cup Apple Cider Vinegar
3 Tablespoons Olive Oil
2 Tablespoons Garlic -- finely chopped
1 Large Onion -- finely chopped
5 Large Radishes -- finely chopped
Salt And Pepper -- to taste

Procedure:

Soak the shrimp in vinegar for 40 minutes.
In medium skillet, saute garlic, onion and radishes in oil for 5 minutes.
Add shrimp and vinegar.
Season with salt and pepper.
Bring mixture to a boil and serve.

* Good For 2 Servings

Via: wuzzle

Ampalaya Salad (Bitter Gourd Salad)

2008-06-04T23:59:00.000-07:00

Ingredients:

2 cups ampalaya, sliced thinly
2 tbsps. rock salt
3 pcs. sibuyas tagalog (shallots)
2 pcs. tomatoes, round thin slices

Dressing:

4 tbsps. Mama Sita's Coconut Nectar Vinegar
4 tbsps. water
4 tbsps. sugar dash of black pepper

Procedure:

Cut ampalaya into two, lengthwise.
Remove the seeds.
Slice thinly crosswise.
Rub ampalaya slices with salt.
Leave for 20 minutes.
Squeeze out ampalaya juice.
Remove excess salt with water.
Squeeze out water.
Cut shallots and tomatoes into thin, round slices.
Chill the vegetable slices.
Arrange in a platter and serve with dressing.

Procedure for Dressing:

In a sauce pan, mix vinegar and water and let boil for 2 minutes.
Lower heat.
Add sugar, and black pepper.
Stir continuously for two to three minutes.
Let cool and serve with salad.

Via: Lutongbahay

Crispy Kangkong

2008-06-04T23:56:00.000-07:00

Ingredients:

4 bunches kangkong leaves, cleaned
1-1/2 cup water
3 cups corn starch
5 cups cooking oil
1 cup flour
salt and monosodium glutamate ( MSG) to taste
1 pc boiled egg, grated medium

Procedures:

Wash kangkong and drain leaves thoroughly.
Remove leaves from stem. Set aside.
In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
Mix until smooth in consistency.
Heat oil to 250?F and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.

Via: kumain dot com

Filipino Fruit Salad

2008-06-01T11:14:00.000-07:00

Ingredients:

1 ( 14 oz. ) can of fruit cocktail ( drained )
1 red skinned apple, cored and cubed
1 big ripe banana, cubed
1 cup seedless grapes
1 ( 8 oz. ) can of mandarin orages ( drained )
1/2 pt. whipping cream, whipped stiff
1/2 of 14 oz can of condensed milk

Procedure:

With a big serving bowl, pour the condensed milk into whipped cream.
Pour the rest of the ingredients.
Blend and chill until serving time.

Via: recipesfilipino

Okra Adobo

2008-06-01T11:08:00.000-07:00

Ingredients:

20 pieces of young okra, cut into small pieces, or package (18 ounces) of frozen cut okra. Thaw before use.
2 cloves garlic, crushed
1 small onion, chopped
1/4 cup vinegar
salt to taste
1 teaspoon red pepper flakes
3 tablespoons vegetable oil
1/2 teaspoon aji-no-motto-vetsin-(monosodium glutamate) optional

Procedure:

Steam okra. Set aside. Heat oil in a frying pan.
Add onion and garlic.
Stir until onion is golden brown. While stirring, add steamed vegetables, then salt, and red pepper flakes.
When well mixed, add vinegar.
Mix again.
Remove from heat.
Serve hot over rice.

Via: Recipe Book of Filipino Cuisine

Laing

2008-06-01T11:03:00.000-07:00

Ingredients:

4 oz laing (taro leaves)
3/4 cup powdered coconut cream diluted in 1/8 cup water (gata)
1/8 cup shrimps, shelled
1/4 cup porkloin, sliced
1 onion, sliced
1/4 tablespoon ginger, minced
1/4 tablespoon garlic, minced
1/2 tablespoon patis (fish sauce)
1 piece bird’s eye chilies, sliced
1 tablespoon oil

Procedure:

Sauté garlic, onion, ginger porkloin and shrimp in oil
Stir for a few minutes then add the coco cream (gata)
Add the taro leaves.
Season with salt and fish sauce.
Add the bird’s eye chili (siling labuyo)
Cook for 15-20 minutes over medium flame.

* Estimate Time: 30 minutes

Via: filipino-recipes

Chinese Lumpia

2008-06-01T10:58:00.000-07:00

Ingredients:

½ kg ground pork
1 medium carrot, shredded
½ cup green onion, sliced thinly
¼ cup onion, diced
¼ tsp ground black pepper
2 eggs
egg roll wrappers
soy sauce to taste

Procedure:

Combine all the ingredients except the wrappers in a bowl.
Mix well and refrigerate for a few hours before wrapping.
To wrap, spread the mixture on a corner of the wrapper and roll up.
Beat the egg whites and use it to seal the rolls.
Let them dry under a fan for about 5 minutes.
Deep-fry the rolls at medium temperature until golden brown.
Serve with chili sauce, sweet and sour sauce, or any sauce of your choice.

Via: kusina dot ph

Lechon Kawali (Pan-Roasted Pork)

2008-06-01T10:51:00.000-07:00

Ingredients:

* Pork

1-1/2 lb. pork liempo (pork belly), cut into serving pieces
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling
oil, for frying

* Sauce

1 tbsp. soy sauce
2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)

Procedure:

Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
Drain on paper towels.
Mix together all ingredients for the sauce.
Serve with chopped lechon kawali.

Via: All Favorite Recipe

Chopsuey

2008-06-01T10:44:00.000-07:00

Ingredients:

1/4 kilo pork, sliced into small pieces
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

Procedure:

In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
Salt and pepper to taste.
Serve hot with rice.

* Cooking time: 45 minutes

Via: filipinofoodrecipes

Achara

2008-06-01T10:40:00.000-07:00

Ingredients:

1 Shredded green papaya
2 Sliced onions
2 Julienned carrots
1 Sliced red pepper (sweet)
3 cups Cider vinegar
1/4 cup Sugar
1 tsp Salt
1 tsp Freshly ground pepper

Procedure:

Shred the papaya using a hand grater.
boil in vinegar
add other ingredients
simmer for 25 minutes.

* Good for 4 servings

Via: filipinorecipe

Tuna Sisig

2008-05-29T06:05:00.000-07:00

Ingredients:

2 tablespoon cooking oil
1 cup tuna, cut into 1/4 inch thick slices
2 tablespoon Mama Sita's Barbecue Marinade
Juice from 6 pcs. of calamansi
1 piece white onion, chopped
Salt and pepper to taste
Mama Sita's pure Labuyo Red hot Pepper sauce

Procedure:

Marinate tuna in Mama Sita's Barbecue Marinade for 5-15 minutes.
Pan-fry the tuna for 3-5 minutes on each side.
Remove from pan and cut into bite size pieces.
Place cut up tuna in hot sizzling plate.
Pour calaman juice and chopped onions over the tuna.
Sprinkle with salt and pepper to taste.
Serve with Mama Sita's Pure Labuyo Red Hot Pepper Sauce to add spice.

Via: recipespin

Pinakbet or Pakbet

2008-05-29T05:59:00.000-07:00

Ingredients:

1/4 kilo pork with fat, cut into small pieces
2 Ampalalya (bitter melons) sliced to bite size pieces
2 eggplants, sliced to bite size pieces
5 pieces of okra, cut in two
1 head garlic, minced
2 onions, diced
5 tomatoes, sliced
1 tablespoon of ginger, crushed and sliced
4 tablespoons bagoong isda or bagoong alamang
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste

Procedure:

In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
On the same pan, saute garlic, onion, ginger and tomatoes.
In a casserole, boil water and add bagoong.
Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
Salt and pepper to taste.
Serve hot with plain rice.

Estimated cooking time: 35 minutes

Via: ligayafamily

Avocado With Shrimp Remoulade

2008-05-29T05:53:00.000-07:00

Ingredients:

1/4 c Tarragon vinegar
2 tb Horseradish mustard
1 tb Catsup
1 1/2 ts Paprika
1/2 ts Salt
1/4 ts Cayenne pepper
1/2 c Salad oil
1/4 c Minced celery
1/4 c Minced green onions
2 lb Shrimp, cooked and peeled
4 md Avocados

Procedure:

In small bowl, combine vinegar, mustard, catsup, paprika, salt and pepper.
Slowly add oil, beating constantly with electric mixer.
Stir in celery and onions.
Pour sauce over shrimp.
Marinate 4 to 5 hours in refrigerator.
Halve and peel avocados.
Lift shrimp out of sauce and arrange on each avocado half.
Pass sauce.
Good served with chilled asparagus, carrot strips, sliced beets and hard-cooked eggs.
This is a good luncheon dish and also can be served with toothpicks as an appetizer.

Via: recipe-cookbook

Baked Fish Fillets with Mushrooms

2008-05-29T05:47:00.000-07:00

Ingredients:

1/2 kilo fresh or frozen fish fillets
1 1/2 cups mushrooms
1 cup sliced green onions
1/4 tsp crushed tarragon or thyme
2 Tbsp butter

Procedure:

Rinse the fish and pat dry with paper towels.
Cut the green onions.
Cut the fish into 4 pieces. Sprinkle with salt.
Arrange fish on a square baking dish.
In a mall frying pan, melt the butter and add the mushrooms and green onions. Saute until soft.
Spoon mixture over fish and sprinkle with tarragon.
Bake at 450 F for 15 minutes or until fish is done (if it flakes easily, it is done).

Via: eat.ph

Baked Clams with Tuna

2008-05-29T05:42:00.000-07:00

Ingredients:

1 k. clams, cooked & half shell removed
1 tbsp. garlic, chopped
1/2 cup mayonnaise
1/4 cup parsley, chopped
1 (184 gms.) tuna flakes in oil, drained
1/4 tsp. pepper

Procedure:

In a clean bowl, combine garlic, mayonnaise, parsley and tuna.
Mix well.
Add salt and pepper.
Spread prepared filling on clams and place in a baking tray.

Preheat oven to 350°F. Bake clams for 10 minutes. Serve at once. Makes 6 servings.

Via: LutongBahay

Pork-Pina Hamonado

2008-05-25T21:11:00.000-07:00

Ingredients:

1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)
1 cup brown sugar (packed)
1-1/3 tsp. iodized salt
2 tsp. praque powder (for 1/8 tsp. salitre)
200 grams pork fat, sliced into 8 strips
1 medium carrot, sliced into 12 strips
2 whole pickles, sliced into 12 strips
1 can (439 grams) pineapple chunks, drained (reserve syrup)
1 can (35 cl) pineapple juice

Procedure:

Combine sugar, salt and praque powder or salitre.
Rub mixture on pork.
Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up.
Roll and tie firmly with crocheting thread.
Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight.
Simmer meat in marinade for 1 hour.
Remove thread from meat then chill if desired for ease of cutting.
Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.

Via: ePilipinas

Crab Meat With Cauliflowers

2008-05-25T21:04:00.000-07:00

Ingredients:

3 cups cauliflower flowerets
4 tablespoons cooking fat
1 teaspoon crushed garlic
2 tablespoons sliced onion
1/2 cup crab meat from boiled crabs
1 cup rice washing
1/2 teaspoon salt
1 teaspoon soy sauce
1 cup carrot, sliced thinly
1 cup sliced cabbage
2 teaspoons cornstarch, blended with 1 tablespoon water
2 sprigs of kinchay

Procedure:

Sauté garlic, onion and crab meat. Add rice washing.
Bring to a boil. Season with salt and soy sauce.
Add cauliflower, carrot and cabbage.
Cover and cook 4 minutes.
Thicken with cornstarch blended with water.
After 1 minute, remove from fire and serve hot.

Via: Aquatic Filipino Recipes

Escabeche (Fried Fish with Sweet and Sour Sauce)

2008-05-25T20:57:00.000-07:00

Ingredients:

1 kg (2 lb) whole and red snapper, cleaned
75 g (½ cup) plain flour, for dredging
½ cup oil
½ cup castor sugar
½ cup vinegar
½ cup water
3 tablespoons tomato ketchup
1 medium carrot, peeled and cut into 1cm (½-in), rounds
1 medium green capsicum, cut into 1cm (½-in), strips
1 medium red capsicum, cut into 1cm (½-in), strips
1 medium cucumber, peeled and cut into 1-cm (½-in), rounds
Fresh coriander leaves (cilantro), to garnish

Procedure:

Score the red snapper all over and dredge in flour.
Heat oil in a wok and fry the fish and fry the fish about 10 minutes.
Removed from pan and drain on paper towels.
Combine sugar, vinegar, water and tomato ketchup in a saucepan.
Add carrot, cook for about 5 minutes.
Add capsicums and cucumber. Simmer without stirring, for another 5 minutes or until vegetables are tender yet firm.
Arrange fish on a serving platter. Pour vinegar mixture over fish.
Arrange vegetables around fish and garnish with fresh coriander.

Estimated Time: 30 minutes

Via: filipino-recipes

Tilapia Curry

2008-05-25T20:52:00.000-07:00

Ingredients:

¼ kg tilapia fillets, cut into 2-inch pieces
2 cups onions, finely chopped
2 tomatoes, chopped
5-6 pieces green chili
1 tsp chili powder
½ tsp turmeric
2 tbsp lemon juice
¼ cup curry leaves
¼ cup cilantro
salt to taste

Procedure:

Rinse the fillets with lemon juice, then drain. Coat evenly with salt and some of the chili powder and turmeric.
Let stand for 10 minutes to let the flavors seep in.
Afterwards, sauté the fish on medium heat until the side turns light brown.
Use a non-stick pan and evenly cook both sides. Drain and set aside.
In the same pan, sauté the onions and curry leaves until the edges start to crisp.
Add the chili, garlic and ginger, and stir until the smell becomes strong.
Add the remaining turmeric, chili powder, and tomatoes.
Keep stirring until the tomatoes start to break down, then add the fish along with a cup of water.
Shake the pan gently to distribute the ingredients.
Season with salt and simmer on medium heat for about 5 minutes.
Let the liquid boil down a little, then add the cilantro leaves.

Via: kusina dot ph

Panara Shrimp (Triangle Lumpia with Shrimp)

2008-05-25T20:46:00.000-07:00

Ingredients:

2 tbsp cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/4 kg shrimps, peeled & chopped
2 11g MAGGI Pork Broth Cube
4 cups upo (bottle gourd), peeled & sliced
lumpia wrapper
cooking oil for deep-frying

Procedure:

Heat oil and saute garlic and onion until limp. Add shrimps, MAGGI Pork Broth Cubes, and upo (White Gourd in English).
Simmer about 10 min. or until cooked. Drain liquid well and cool.
Wrap with lumpia wrapper and form into triangles, sealing edges with starch paste.
Deep-fry until golden. Drain in paper towels to remove excess fat.

Via: Pinoy Recipe

Beef Curry

2008-05-25T20:41:00.000-07:00

Ingredients:

1 lb. sirloin, sliced thinly into short strips
3 tbsp. butter (or margarine)
1 onion, thinly sliced
2 tbsp. flour
1 to 1-1/2 cup milk
1 tbsp. curry
salt and pepper, to taste
1 tbsp. Worcestershire sauce
hot fluffy rice

Procedure:

In a pan, melt butter over medium heat.
Cook meat in hot butter for about 2 to 4 minutes or until it turns slightly brown.
Transfer to a dish and set aside.
In the same pan, add onions and sauté until translucent.
Add flour and stir with a whisk to blend.
Slowly add milk, continously stirring until mixture is thick and smooth.
Stir in curry, salt and pepper, and Worcestershire sauce.
Stir until well blended. Let simmer for about 3 to 5 minutes.
Add the meat back and cook just heated through for about a minute or two.
Remove from heat. Serve over hot rice.

Via: All Favorite Recipe

Sinigang na Baka (Beef Tamarind)

2008-05-22T00:35:00.000-07:00

Estimate Time : 1 hour

Ingredients:

1 kilo beef, cubes (for stewing)
12 pieces tamarind (sampaloc)
1 big onion, diced
6 big tomatoes, quartered
2 pieces radish, sliced
4 pieces gabi, peeled & cubed
1 bundle sitaw (stringbeans) (cut into 2″ long)
1 bundle kangkong (cut into 2″ long)
salt and patis (fish sauce) to taste
water

Procedure:

Place the tamarind in a small pot then bring to a boil or until the tamarind is soften. Pound and strain the juices then set aside.
In a casserole, bring beef to a boil, place in a lower heat then simmer for an hour or until the beef is tender.Take out all scum that rises to the surface.
Add onions, tomatoes and tamarind juice.
Add gabi then simmer for a few minutes.
Add string beans (sitaw) and kangkong stalks.
Add kangkong leaves then serve.
Season with salt and patis to taste then serve.

Via: filipino-recipes

Spice Beef

2008-05-22T00:24:00.000-07:00

Ingredients:

1 cup light soy sauce
1 cup water
1 tablespoon sugar
Knob of fresh ginger the size of a small walnut, peeled and smashed
2 cloves garlic, peeled and left whole
2 scallions
2 tablespoons five spice powder or mixed spices (available at Chinese stores), wrapped in a square of cheesecloth (muslin)
1 pound beef shin (gravy beef), in one whole round piece with no cuts

Procedure:

Bring all the ingredients for the simmering sauce to a boil in a pot large enough to hold the piece of beef.
Place the beef in the pot, and bring the sauce back to boil.
Reduce the heat to low, and simmer for 2 hours.
Remove the beef and chill in the refrigerator for at least several hours, or preferably overnight.
Thinly slice and serve as a cold appetizer.

Via: pinoyrecipe

Sea Food Tahong Soup

2008-05-22T00:14:00.000-07:00

Ingredients:

Lemon Grass
Native Petchay
Tahong/shell
salt
ajinomoto

Procedure:

In your kettle put water.
The amount of water depends on the quantity of tahong or shell.
After that, put a little a amount of salt into the water.
Then,place the lemon grass or tangad. Boil it. When it's boil put the shell or tahong.
Wait in 10 minutes.
Put the native petchay or pilipino petchay.
Wait for 5 minutes. Put salt and ajinomoto.
Wait for 3 minutes. Set aside.

Via: filipinofoods

Pineapple Bistek

2008-05-22T00:11:00.000-07:00

Ingredients:

1/4 Kilo beef sirloin, sliced tapa style
1 large onions sliced into rings
1-1/2 to 2 Tbsp. Soy Sauce
1 Tbsp. Calamansi Juice
1 can 234grams Del Monte Fresh Cut Pineapple Tidbits

Marinade:

8 cloves garlic, crushed
1 Tbsp. Soy Sauce
1/2 Tbsp. Calamansi Juice
1/8 Tsp. Pepper
Pineapple syrup

Procedure:

Marinate beef for 1 hour. Drain and reserve marinade.
Fry beef in 1/4 cup oil until light brown.
Retain 2 tbsp. oil in pan.
In the same pan, saute onion until almost tender.
Add soy sauce, 1/8 teaspoon pepper, calamansi juice and marinade.
Simmer for 2 minutes.
Add fried beef and Del Monte fresh cut pineapple tidbits.
Simmer once.

Via: Filipino Cuisine All Meat Recipes

Tuna Balls

2008-05-22T00:02:00.000-07:00

Ingredients:

medium size can tuna
8oz mashed potato
eggs
browned breadcrumbs
salt and pepper

Procedure:

Mix tuna, potato and seasoning with one egg into a paste
Form into balls and roll in the second egg and browned breadcrumbs
Fry in oil for 10 minutes
Serve with sweet and sour sauce

* Good for 4 servings

Via: emanila

Noodles With Meatballs (Sotanghom Bola-Bola)

2008-05-21T23:51:00.000-07:00

Ingredients:

1 Pound Ground Pork
1 Small Onion -- finely chopped
1 Large Egg
1 Tablespoon Flour
1 Tablespoon Salt
1/2 Teaspoon Pepper
2 Tablespoons Olive Oil
3 Tablespoons Garlic -- finely chopped
1 Small Onion -- thinly sliced
2 Cups Chicken Stock
1 Pound Bean Thread Noodles
2 Tablespoons Soy Sauce
3 Medium Green Onions -- finely chopped

Procedure:

Combine pork, onion, egg, flour, salt and pepper.
Form into meatballs about 1 inch in diameter.
Saute garlic and onion in oil until brown.
Add broth and bring to a boil.
Add meatballs and cook until done.
Soak noodles in hot water until soft.
Add to meatballs and simmer for 10 minutes.
Season with soy sauce and more pepper.
Sprinkle with green onions and serve.

Via: Filipino recipes

Pork Kilawin Recipe

2008-05-16T18:58:00.000-07:00

Ingredients:

1 kilo pork
1/3 cup soy sauce
1/2 cup Vinegar
2 medium onions, chopped
4 cups of water
1 teaspoon salt

Procedure:

In a casserole, put pork in water and some salt.
Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.
Remove pork from water.
Slice the pork into bite sized pieces while still hot.
Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.
Serve immediately!

Via: filipinofoodreciped

Alimanghang (Fried Crabs with Chili Sauce)

2008-05-16T18:52:00.000-07:00

Ingredients:

1 k. crab (female or male), cut into 6 pieces & slightly crack with a cleaver
1 egg
Salt & pepper
¼ cup cornstarch
For the sauce:
60 ml. corn oil
30 gms. onions, minced
30 gms. ginger, minced
50 gms. garlic, minced
10 gms. red chilis, chopped
60 ml. oyster sauce
250 gms. cornstarch, diluted with 60 ml. water
30 gms. spring onions, chopped

Procedure:

In a mixing bowl, toss crabs with beaten egg and cornstarch.
Season with salt and pepper.
Deep-fry the crabs until cooked through; set aside.
In a saute pan, saute onions, ginger and garlic with oil.
Add the chilis and oyster sauce.
Add chicken stock.
Adjust seasoning.
Thicken sauce with cornstarch mixture.
Add the crabs to the sauce.
Let it simmer for a few minutes.
Add more stock if sauce appears too thick.
Arrange crab on a serving plate.
Pour sauce over the crab.
Sprinkle with spring onions before serving.

Via: Lutongbahay

Shrimp with Tokwa (Tofu)

2008-05-16T18:45:00.000-07:00

Ingredients:

2 tbsps. hoisin sauce
4 tbsps. water
2 tbsps. MAGGI SAVOR
1 MAGGI CHICKEN CUBE
1/2 tsp. grated ginger
1 tbsp. cornstarch
2 tbsps. cooking oil
3 cloves garlic
1 stalk leek
1 cake tofu, cut into 1/2 inch cubes
1/4 kilo shrimps, shelled and deveined

Procedure:

Combine first 6 ingredients in a bowl; set aside.
Heat oil; saute garlic and leeks.
Add tofu and cook until slightly brown.
Put in shrimps, then sauce mixture.
Simmer until thickens.
Serve as topping to steamed hot rice.

Via: tastemycooking

Pork Puchero

2008-05-16T18:39:00.000-07:00

Ingredients:

2 lbs Pork butt or shoulder, cut into small cubes
1 oz Thinly sliced pepperoni
4 Chopped green onions
1 Celery stalk
1 head Cabbage
2 Potatoes, cut into small cubes
1/4 lb Green string beans
1 Chopped green pepper
2 tbsps Vegetable cooking oil
2 cloves Crushed garlic
1/2 cup Tomato sauce
1 cup Garbanzo beans
2 tbsps Salt

Procedure:

Put your meat in a large pot filled with boiling water.
Reduce heat and steep for at least two hours so the meat can achieve the right tenderness.
Remove the meat from the pot and add green beans, potatoes, and cabbage.
Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix.
Add some pork broth from the previous pot, and the chickpeas.
Serve in deep dishes, on steamed rice, and garnish with Pepperoni slices.
Pour the tomato sauce over the meat and vegetables.

Via: Filipinorecipe

Kare Kare

2008-05-12T12:11:00.000-07:00

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Procedure:

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.

Via: filipinofoodrecipes

Pork Binagoongan (Pork in Shrimp Paste)

2008-05-12T12:00:00.000-07:00

Ingredients:

1 kilo pork (Liempo) with fat (cut into cubes)
2 cups of bagoong alamang (Shrimp Paste)
1 head of garlic (minced)
1 big onion (minced)
4 tomatoes (diced)
4 chili peppers (minced) or according to taste
½ cup vinegar
4 tablespoons brown sugar
½ cup water

Procedure:

In a casserole, put water and boil pork in a low fire until water evaporates.
When oil from pork starts to come out, fry it until it's lightly crispy then put in on the side.
Saute' garlic, onion, chili and tomatoes with the oil from the cooked pork and pour pork and mix it.
Add bagoong/shrimp paste and cook for 5 minutes.
Pour in the vinegar and stir well, add the sugar and let it simmer for few minutes until it's cooked.

Via: pinoyfoodrecipe

Bopis

2008-05-12T11:54:00.000-07:00

Ingredients:

1 kilo pig's heart - boiled and minced
1 kilo pig's lungs - boiled and minced
1 head of garlic - minced
1 onion - minced
3 tbsps of corn oil
1 laurel leaf
3 pieces red bell pepper - diced
1/2 cup of vinegar
1 cup stock
1 tsp hot chili pepper - minced
salt & pepper

Procedure:

Heat corn oil in a pan, saute' garlic and onion.
Add minced heart and lungs.
Add salt & pepper.
Add laurel leaf, red bell pepper and vinegar.
Bring up heat and let it boil without stirring.
Stir in stock and hot chili pepper.
Lower heat and let it simmer until the stock evaporates.

Via: pinoyfoodrecipes

Morcon

2008-04-28T07:11:00.000-07:00

Ingredients:

¼ cup calamansi juice
½ cup soy
Pepper
2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
1 can sausage, cut into strips
3 hard-boiled eggs, sliced lengthwise into quarters
1 carrot, sliced into 1/4" thick long strips
2 strips pork fat, 1/4" thick
2 strips of cheese, 1/4" thick each
All-purpose flour
Cooking oil
4 cups broth
Salt and pepper
Parsley and bell pepper (optional)

Procedure:

Mix together marinade ingredients (calamansi juice, soy sauce and pepper).
Place the beef kalitiran on a a flat dish and pour in marinade.
Set aside for one hour.
Remove the marinated beef and lay on a flat, clean bpardor tray.
On one end of each beef arrange the following: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.
Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
Roll the sheets of beef completely until it reaches the other end.
Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
Spread flour on a large sheet pan or on a work table that has been cleaned and dried.
Roll the morcon overthe flour. Heat cooking oil in a frying pan.
Saute the morcon in oil until it becomes brown on all sides.
Transfer the morcon to a big casserole.
Add broth (orstock) and season with salt and pepper.
Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.
You can add a garnish of peppers and parsley. Serve hot.

Via: pinoyrecipe